My social calendar was packed from last Thursday onwards. And this weekend it doesnt seem to be any different.

It’s been so long since I last saw these guys and we got a chance to finally catch up over scrumptious food at Ma Maison at Central. The restaurant was quite well-hidden away from the main area, but you’d be surprised at how many people approached the restaurant asking for seats but were turned away owing to its fully booked status.

We had several entrees before the main course. And because it was a Japanese Western restaurant, the menu offered pretty interesting items like escargots, to your regular chicken wings and sausages. The style of cooking, however was different and classified more like fusion food I would say.

So anyway, I’ve never actually HAD escargots before and this time, with assurance from Wennie that they’d taste like tako, I decided to give it a go. Plus, they were garlic lemon flavoured. It’s hard to resist anything that taste of garlic and lemon.

Lo and behold, the escargots tasted super yummy! They kinda reminded me a little of sea hum, just a little crunchier. And honestly, if you werent told that it was snails you were consuming, you’d think it was seafood you were putting in your mouth.

For my main course, I had this HUGE hamburger steak that was done to absolute perfectness although I had no say in how I wanted it done. It was served without bread; only topped with an egg and some sauce they call brown sauce. I wiped every bit of the steak off my plate because it was THAT good. SLURP. So mine covered the Western part of the restaurant, while this Beef Omelette rice that the rest had took care of the Japanese side of the menu.

Boss Ming had classic spaghetti and it was quite funny when his meal was served.

The spaghetti sauce was served separately and we were quite perplexed to this new phenomenon until Wennie enlightened us. Her rationale was if they had served the sauce WITH the noodles, the spaghetti would have gone soft very quickly and not be al dente anymore. How very true.

And this is how you should eat spaghetti.

What comes after the main course?

Dessert!!

I loved the maccha azuki dessert. It was a teeny little scoop of green tea ice-cream in a pool of red bean, topped with 3 little sticky rice balls. Not too sweet yet refreshing at the same time.

On the other hand, if you prefer a classic, the brownie topped with ice-cream is a favourite.

On top of good food, a lovely ambiance, we also had a hearty chit chat session.

In the end, you get…

Thank you Nuffnang!